These baked chocolate crumb donuts are tender, moist, and deeply chocolatey, topped with a sweet vanilla glaze and a dense chocolate crumb crunch. Instead of frying, they bake in the oven for a lighter, cleaner finish, while still offering that irresistible donut indulgence.

Why You Will Love This Recipe

• Rich double cocoa in both the donut batter and crumb topping for intense chocolate flavor.

• Sour cream (or Greek yogurt) adds moisture and tender crumb.

• Baking instead of frying gives a less greasy, more manageable donut.

• The contrast of silky glaze with crunchy crumb topping is delightful.

• Easily made with simple pantry baking staples.

• Perfect for breakfast, dessert, or an afternoon treat.

• Crispy edges around the crumb, soft dough inside.

• Can be made ahead and stored; freshness lasts a day or two.

• Less mess and easier cleanup without oil splatters.

• Kids and adults alike will appreciate chocolate‑rich dessert comfort.

Baked Chocolate Crumb Donuts

Baked chocolate crumb donuts represent a cozy treat where chocolate lovers find solace in every bite. The base batter is enriched with two kinds of cocoa—unsweetened for depth, dark cocoa for intensity—blended with all‑purpose flour, a touch of baking soda for lift, and salt to balance the sweetness. Moisture comes from sour cream (or Greek yogurt) and a bit of oil, making the crumb tender and soft without being dense. A well‑whisked egg and pure vanilla bring off notes that help the chocolate shine without bitterness.

Once baked to a gentle rise, still warm, the donuts are crowned with a smooth vanilla glaze, followed by a chocolate crumb topping that adds texture and decadence. The crumb is made with butter melted and mixed with flour, sugar, cocoa, and salt until it forms a coarse crumble. Pressed into the glaze while it’s still wet, the crumbs stick partially, creating a lumpy, rustic finish.

These donuts bake fast, letting the crust set slightly while keeping the interior moist—that delicate balance that Fried donuts often lose. Since there’s no frying, you avoid oiliness, but also gain more chance to taste the chocolate fully, unmasked by excess fat. Whether you dunk them in milk, serve with coffee, or simply eat one standing over the sink, they satisfy.

Texture is key: crisp edges, soft inner crumb, glaze that sets but still gives way when bitten. The chocolate topping’s crumble gives crunch and chocolate intensity, while the glaze adds sweetness and a little vanilla warmth to round everything out. These are the donuts you’ll crave when you want dessert but also comfort.

Expect that baking elevates rather than compromises—for people who love donuts, baked ones with thoughtful texture and flavor are no compromise at all.

Servings

Makes about 6 donuts (or adjusts as needed).

Time

• Preparation time: ~ 25 minutes

• Cook time: ~ 12‑14 minutes

• Glaze and topping time: ~ 5 minutes (plus slight cooling)

• Total time: ~ 40 minutes

Ingredients

• ¾ cup all‑purpose flour

• ¼ cup unsweetened cocoa powder

• ¼ cup dark (Dutch‑processed or similar) cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon kosher salt

• ½ cup sour cream (or substitute Greek yogurt)

• 1/3 cup granulated sugar

• 1/3 cup vegetable oil

• 1 large egg

• ½ teaspoon vanilla extract

For the glaze:

• 1½ cups powdered sugar

• 3 tablespoons milk (1% or what you have)

• ¾ teaspoon vanilla extract

For the chocolate crumb topping:

• ½ cup (1 stick) unsalted butter

• 1½ cups all‑purpose flour

• 2/3 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• ¼ teaspoon kosher salt

Instructions

1. Preheat oven to 350°F (175°C). Grease a donut pan or lightly mist with non‑stick spray.

2. Whisk together flour, both cocoas, baking soda, and salt in a large bowl.

3. In another bowl, combine sour cream (or Greek yogurt), granulated sugar, vegetable oil, egg, and vanilla, whisking until smooth.

4. Pour wet mixture into dry ingredients; fold gently just until combined (don’t overmix—some lumps are fine). Batter will be thick.

5. Spoon or pipe the batter into the donut pan cavities, filling about ⅔ full.

6. Bake for 12‑14 minutes until donuts are puffed and a toothpick comes out clean or with a few moist crumbs.

7. Cool donuts in the pan for a few minutes, then transfer to a wire rack to cool slightly before glazing.

Make the glaze: mix powdered sugar, milk, and vanilla extract until smooth.

Make the chocolate crumb topping: melt butter over low heat, then stir in flour, cocoa powder, sugar, and salt with a fork until crumbly.

Once donuts are cooled a bit, dip the top of each into glaze, then immediately press or sprinkle the chocolate crumble over the glazed top, gently pressing so some crumbs adhere. Let glazed and topped donuts rest until glaze sets.

Tips

• Don’t overbake; the moment they are done when edges pull away just a little and a toothpick has moist crumbs — that ensures moist crumb inside.

• Use high‑quality cocoa powders: a good dark or Dutch‑processed cocoa makes big difference.

• If using Greek yogurt instead of sour cream, stir gently to avoid making the batter dense.

• Make the crumb topping fresh; if too coarse, it won’t stick well.

• Glaze should be slightly thick so crumbs adhere but not so thick that it becomes gloopy.

• Cooling slightly before glazing helps the glaze set without melting off.